Ingredients
- 1 cup cake flour
- 2/3 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 egg, room temperature
- 1/2 cup (1 stick) butter, melted
- 1/4 cup vegetable oil
- 1 cup milk, warmed
Directions
Preheat the oven to 400 degrees.
Grease a 9-inch round, 1 1/2-inch deep cake pan.
With a fork, stir together the cake flour, cornmeal, baking powder, salt and sugar.
Beat the egg, melted butter, oil and milk in a large mixing bowl until well blended. Add the dry ingredients to the egg mixture and stir until blended. The batter will be somewhat thin and light.
Pour the batter into the prepared pan and bake for about 15 minutes, until a straw inserted in the center comes out with a few moist crumbs. Press the center of the bread; if it feels slightly firm the bread is done. Be careful not to overbake.
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By izods_6198863
Warrenvile, IL
on September 20, 2007
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We are big cornbread fans in my home and love it as a side dish for chili as much as we love it for desert with honey and butter. This particular recipe is very easy and everyone (even my very picky husband loves it. I have tried to save it to use for stuffing but we always finish it. I have tried adding fresh corn and cheese to the recipe but I keep coming back to it simple richness as is. My suggestion is to make a nice pot of rich dark roast coffee and have this cornbread with unsalted butter and honey instead of a pastry. You will love it!
By cre8iv1@qwest.net
Spokane, WA
on September 05, 2007
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but it still did not improve the flavor. Used 3 instead of 1 TBSP of sugar [ as we were having spicy chili ] and used buttrmilk instead of regular, which I thought would enrich the flavor. It didn't. There was a good sweet but overall that flavor lacked depth. I will not make this recipe again.
By lenoresnoke_7603295
Fruita, CO
on June 26, 2007
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This recipe is good, but if you want to make it great, use buttermilk instead of milk and use 3 TB of sugar instead of one. I also upped the cooking time to 18 min.
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